Lemon Cream Tart with Raspberry Sauce

For those of you who follow me on Snapchat and Instagram (@medhacooks)  would know that I got my wisdom teeth removed last Tuesday. Since then I have been eating loads of ice cream, yogurt and mashed potatoes. However I can still eat the filling of this tart without my face swelling!

This tart is quite creamy, tart and delicious on a hot summer day!

Lemon Cream Tart with Raspberry Sauce
Lemon Cream Tart with Raspberry Sauce
Lemon Cream Tart with Raspberry Sauce
Lemon Cream Tart with Raspberry Sauce

Lemon Cream Tart with Raspberry Sauce

(Vegan & Gluten Free)

Crust:

1 cup dates

1 cup walnuts

Zest of 1 Lemon

1 tsp vanilla extract (better body foods)

Lemon Coconut Cream:

1 cup roasted and unsalted cashews

¾ cup coconut cream

½ cup lemon juice

6 dates

1 tbsp honey

Raspberry Sauce:

½ heaping cup raspberries

½ tbsp chia seeds

2 tbsp water

Directions

  1. Blend all of the crust ingredients until a dough forms. Spread the crust on a 8 inch cake pan and place in the freezer. (Make sure the cake pan is lined with parchment paper or use  a silicone pan!)
  2. In the same blender, blend the cashews until a fine powder forms. Add in the rest of the Lemon Coconut Cream ingredients and blend until a thick and creamy paste forms. Spread the cream over the crust and this time do NOT place back in the freezer.
  3. Mash all of the raspberry sauce ingredients in a bowl and swirl it in the Lemon Coconut Cream. Now place the tart in the freezer for at least 4 hours but preferably overnight. Before serving, remove the tart from the freezer and let it sit at room temperature for 10 minutes before serving. Enjoy!

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Banana Cream Pie Ice Cream with Sea Salted Peanut Butter

This weekend was the hottest summer yet. There were times where I thought I would melt away in my chair but this ice cream saved me. Last week, my local grocery store had Hannahmax’s cookie chips in stock and I decided to experiment with it. The cookie chips add a nice crunch to the ice cream and has the same texture as rocky road ice cream!

Sea Salted Peanut Butter Cookie Chips
Sea Salted Peanut Butter Cookie Chips
Banana Cream Pie Ice Cream
Banana Cream Pie Ice Cream
Banana Cream Pie Ice Cream with Sea Salted Peanut Butter
Banana Cream Pie Ice Cream with Sea Salted Peanut Butter

Banana Cream Pie Ice Cream with Sea Salted Peanut Butter

2 cans of full fat coconut milk (27 oz / 960 mL)

3 frozen bananas, chopped

1 tsp vanilla extract

Peanut butter

Honey

Sea Salted Peanut Butter Cookie Chips from HannahMax Baking

Directions

  1. Blend the coconut milk, bananas and vanilla extract until it’s thick and creamy. Place the mixture in the fridge for at least 1 hour.
  2. Follow the instructions on your ice cream maker to make the ice cream. I used my Cuisinart Ice Cream Maker and it took 25 minutes for the ice cream to form.
  3. Once the ice cream is ready, swirl in the peanut butter, honey and cookie chips and serve immediately. Enjoy!

Make sure we stay connected on…

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Espresso Cheesecake Brownies

Yesterday I received a request from my dad’s coworkers to make a cheesecake. I’m personally not a fan of just plain cheesecake so I decided to spice it up with espresso and an brownies crust. Everybody at his office loved these Espresso Cheesecake Brownies and they were gone within 10 minutes!

Espresso Cheesecake Brownies
Espresso Cheesecake Brownies

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Espresso Cheesecake Brownies

(Serves 16-25)

Brownie:

1 cup (392g) dates

½ cup (126g) walnuts

2 tbsp (40g) cacao powder

 

Cheesecake:

1 cup (308g) cashews

2 tbsp maple syrup

1 tsp vanilla extract

¼ cup water + 1 tsp Nescafe (or use coffee)

Directions

1) Blend all the brownie ingredients until a crumbly dough forms. Press brownie layer in a 8 by 8 inch silicone pan & place in the freezer. If you don’t own a silicone pan then use a regular baking dish and line it with parchment paper.

2) Clean the blender & blend the cashews until a fine powder forms (this is extremely important! Unless you want a crunchy cheesecake layer, blend until the cashew turn into a very very fine meal consistency.)

3) Add the rest of the cheesecake ingredients & blend until a thick paste forms. Spread the cheesecake layer on top of the brownie & drizzle melted chocolate on top. Let the Cheesecake Brownie set in the freezer for at least 4 hours before serving. Enjoy!

 

S’mores Creme Cup

S’mores is one of my favorite summertime desserts. I love having bonfires with my friends at midnight and telling embarrassing stories of each other while munching on gooey marshmallow and chocolate goodness.

Luckily for you, I have created an easier and less messy way of eating S’mores that you can enjoy anytime of day and anytime in the year.

S'mores Creme Cup
S’mores Creme Cup

S’mores Creme Cup

(Makes 18 mini cups)

180g S’mores flavored Oreos (11)

75g unsalted butter, melted

1/2 cup full fat coconut milk (130g)

65g of chocolate chips

9 Marshmallows

Directions

  1. In a blender, blend the oreos until it becomes a moldable powder. The cream in the oreos should help the biscuit layer bind together. Next add in the melted butter and pulse until well combined.
  2. Scoop the oreo crust into a lined muffin pan. Make sure you cover the base and all of the sides of the liner. I used a mini muffin pan and made 18 cups.
  3. In a small skillet at medium heat, whisk the full fat milk and chocolate chips together until a thick chocolate paste is formed. Pour the chocolate sauce into each of the oreo crusts and set aside.
  4. Cut the marshmallows in half and place the marshmallow cut side down on top of each cup.
  5. Broil the creme cups for 2-4 minutes at 350℉ (180℃)  or until marshmallows are puffed and lightly toasted on top.
  6. Keep the S’mores Creme Cups in the fridge for 2 hours until the chocolate cream is set. The cups should easily pop out of the muffin liners. Enjoy!

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Baked Jalapeno Mac & Cheese

In my 17 months of food blogging, this is the first recipe I have posted that is savory and socially acceptable to eat at lunch or dinner. I mean you could eat Pistachio & Chocolate Cream Tarts for dinner buut you do need to eat your vegetables.

This baked jalapeno mac & cheese is crunchy, cheesy & spicy. Don’t worry, it’s not as spicy as Indian food 😉

Before the Mac & Cheese was baked in the oven
Before the Mac & Cheese was baked in the oven

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Baked Jalapeno Mac & Cheese

(Serves 4)

6 oz (171 grams) pasta (use any type you want or have in your pantry)

1 ½ tbsp butter

2 tbsp all purpose flour

2 medium finely diced jalapeno peppers, remove stems and seeds

1 cup milk

½ cup chicken stock, vegetable stock or beer

1 ½ – 2 cups Manchego cheese

Salt & black pepper to taste

4 tbsp breadcrumbs

¼ tsp Paprika

Directions

  1. Preheat oven to 375 ℉ (175 ℃).
  2. Cook pasta in salted water according to package directions, drain, and set aside.
  3. Lightly coat 4 4inch casserole dishes with olive oil. I used
  4. In a medium size skillet, over medium heat, melt butter. Turn heat to low and add flour, using a whisk, mix flour and butter. Add jalapeños and cook for 1-2 minutes.
  5. Next, add skim milk and stock, and continue whisking. Raise heat to medium until mixture becomes a boil and continue whisking until mixture starts boiling and becomes thick.Continue whisking mixture until smooth and add salt and pepper.
  6. Once the mixture has become thick, remove from heat and add shredded cheese and mix until all of the cheese is melted.
  7. Add cooked pasta to casserole dish and pour cheese sauce over the pasta. Use a spatula to mix pasta and cheese sauce, making sure all the pasta is evenly covered.
  8. In a small bowl mix the breadcrumbs with paprika and then sprinkle it over the mac & cheese. If you want, sprinkle more shredded Manchego cheese.
  9. Bake for 20 minutes until cheese is melted and bubbly and serve immediately. Enjoy!

If you make my Baked Jalapeno Mac & Cheese, make sure you take a picture & share it with me by using #medhacooks on Instagram!

Make sure we stay connected on…

Snapchat: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: https://instagram.com/medhacooks/ To see the final pictures of my creations

Pinterest: https://www.pinterest.com/MedhaCooks/ For inspiration from food blogs that I read

 

 

Reese’s Peanut Butter & Pumpkin Pie Cups

This past week the news has been quite upsetting and frustrating. Everyday I have opened my phone with headlines of shootings all across the US. Like others, I’m sick and tired of waking up to shootings and wish to have this violence stopped at once. I can only hope and pray that people come to their senses and realize guns should not be the first resort to any matter in life.

Now that I have expressed my feelings on these current events, let’s focus on one of my favorite candies; Reese’s Peanut Butter Cups.

Last year I learned how easy it is to create homemade Reese’s and they taste so much better than the store bought candy. I decided to add a twist to the traditional Reese’s and add a layer of “pumpkin pie”. The outcome? A mouthwatering candy with thick layers of peanut butter and spiced pumpkin pie!

Reese's Peanut Butter & Pumpkin Pie Cups
Reese’s Peanut Butter & Pumpkin Pie Cups

Reese’s Peanut Butter & Pumpkin Pie Cups

( Vegan & Paleo) Serves 15

5 tbsp peanut butter
5 tbsp vanilla protein powder
2 tsp honey
Dash of vanilla extract
5 tbsp pumpkin puree (not pumpkin pie filling)
2 tbsp sifted coconut flour

2 tbsp honey1 pinch of Cinnamon

5 tbsp chocolate chips
1/2 tbsp coconut oil
Directions
1. Combine the first set of 4 ingredients in a small bowl & set aside.
2. Mix together the second set of 4 ingredients in a small bowl & set aside.
3. In a microwave, melt the chocolate chips & coconut oil for 1 minute.
4. In a lined small muffin/ cupcake pan, pour 1 tsp (teaspoon) of the melted chocolate. Make sure the chocolate covers the bottom & the sides of the liner. Next add 1 tsp of the peanut butter filling & spread it over the base. Next add 1 tsp of the pumpkin pie filling  evenly spread it across the peanut butter filling. Finally, pour 1 tsp of the melted chocolate on top of the 2 fillings.
5. Repeat step 4 as many times as needed until the ingredients run out. This recipe made 15 mini Reese’s cup for me, but if you have a larger muffin pan than I do,  there will be around 7 – 10 cups made.
Enjoy!

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